Chicken Tikka Biryani Recipe (Smoky Tikka Layered Biryani)
Make chicken tikka biryani: charred tikka chicken in a spicy masala layered with saffron rice and smoked with coal. Smoky, spicy and a party favourite.
Pakistani home cooking, written so it works the first time: karahi that is thick not watery, biryani with separate grains, nihari that turns silky, and kebabs that hold together. Every recipe shows heat levels, timings, a doneness check and a fix for the usual mistakes.
Recipes developed and tested by Farwa Zeeshan
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The recipes to cook first
Pakistani Chicken KarahiThe fastest way into Pakistani cooking- Pakistani Chicken BiryaniOur most-cooked biryani
- Beef NihariWeekend slow-cook project
- Chicken SalanEveryday ghar ka salan
- Chapli KababPeshawar's famous kabab
- Gulab JamunEid's favourite mithai
Learn the technique
Guides behind these recipes
10 Essential Pakistani Spices and How to Use ThemHow to Make Garam Masala at HomeHow to Make Ginger Garlic PasteHow to Fry OnionsHow to Tenderise Meat5 Traditional Desi Cooking Techniques Every Cook Should Know
Quick answers
Pakistani Recipes FAQ
What are the most popular Pakistani dishes?
Chicken karahi, biryani, nihari, haleem, chapli kabab, korma and aloo gosht are among the most cooked dishes in Pakistani homes and restaurants.
Is Pakistani food the same as Indian food?
They share many techniques and spices, but Pakistani home cooking leans more on meat, wheat breads and dishes like karahi, nihari and chapli kabab.
What spices do I need for Pakistani cooking?
Start with red chilli, turmeric, coriander, cumin, garam masala and ginger garlic paste. Our Pakistani spices guide explains each one.
Which Pakistani recipe should a beginner start with?
Chicken karahi or chicken salan. Both cook in under an hour and teach the bhuna technique used across Pakistani cooking.
Every recipe
All Pakistani recipes
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Bombay Biryani Recipe (Karachi Style with Potatoes and Plums)
Make Bombay biryani the Karachi way: chicken masala with potatoes, dried plums and fried onions layered with saffron rice and kewra, finished on dum.
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Matar Pulao Recipe (Pakistani Pea Pulao)
Make matar pulao: basmati cooked with green peas, browned onion and whole spices in exact water until every grain is separate. Simple, fragrant, 40 minutes.
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Adrak Karahi Recipe (Ginger Chicken Karahi)
Make adrak (ginger) karahi: chicken karahi loaded with fresh ginger, cooked in the masala and added again at the end. Bold and warming.
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Fish Karahi Recipe (Spicy Pakistani Machli Karahi)
Make fish karahi: firm fish marinated and fried, then tossed in a thick tomato, ginger and green chilli karahi masala. Spicy, quick and fish stays whole.
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Chicken Jalfrezi Recipe (Pakistani Stir Fried Jalfrezi)
Make Pakistani chicken jalfrezi: chicken stir fried with crunchy capsicum, onion and tomato in a tangy tomato chilli sauce. Restaurant style in 30 minutes.
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Chicken Handi Recipe (Creamy Boneless Chicken Handi)
Make chicken handi: boneless chicken in a rich onion, tomato and yoghurt masala finished with cream and kasuri methi, cooked in a clay pot or heavy pan.
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White Chicken Karahi Recipe (Creamy Safaid Karahi)
Make white chicken karahi: chicken in a creamy yoghurt, cream and black pepper sauce with green chillies and ginger, no tomatoes. Mild, rich and fast.
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Namak Mandi Karahi Recipe (Peshawari Salt and Pepper Karahi)
Make Peshawar’s namak mandi karahi: lamb in its own fat with only salt, tomatoes, green chillies and black pepper. No spice powders, all meat flavour.
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Beef Karahi Recipe (Spicy Bhuna Beef Karahi)
Make beef karahi: boneless beef cooked tender in its juices, then bhuna with tomatoes, green chillies, ginger and coarse karahi masala until thick and glossy.
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